Author: Daniel Boulud
Author: Tom Valenti
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Melissa Roberts
Author: Lynne Rossetto Kasper
While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.
Author: Anna Stockwell
Author: Lyn Utsugi
Author: Peggy Markel
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Author: Claire Saffitz
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any...
Author: Rhoda Boone
Author: Traci Des Jardins
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before...
Author: Andy Baraghani
Author: Wolfgang Puck
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Author: Nancy Verde Barr
Author: Kay Rentschler
Author: Bon Appétit Test Kitchen
Author: Gerald Hirigoyen
Author: Edna Lewis